Autumn Menu

Thank you for choosing to dine with us.

Our kitchen is in the skilful hands of Head Chef Iain Gourlay and his team, with Front of House service led by Maître d’ Hotel Leonardo Sandri and Restaurant Manager Victoria Palmer.
 
The Scottish Borders have a wide and fantastic range of food which we have tried to incorporate throughout this menu. Where possible we utilise items from our own 400-year-old walled garden and from across our 28-acre estate.
 
For fresh fish and seafood, the Fish People supply us with fish landed at Eyemouth on the Scottish Borders coastline and, travelling across the Borders, we use prime Tweed Valley meat from Gilmour’s, bakery products from Peebles’ own baker Forsyth and lots of items from small providers such as Belhaven Smokehouse and Tweed Valley venison.
 
We believe the combination of local and international ingredients creates dishes that not only look good and taste delicious but will also satisfy the most discerning palate.
 
To complement our fine food, we offer a carefully chosen selection of wines supplied by our main local wine merchant, Wine Importers. Local beverages include beers from Born in the Borders, Broughton and Campbells breweries, a choice of gins and a large range of Scotch whisky. Our knowledgeable servers are more than happy to provide advice on the menu and on matching wines with food.
 
We will do our best to accommodate any special requests and if you have any dietary requirements or allergies, please let us know.
 
Bon Appetit!
 

To Begin

Breast of wood pigeon, crispy leg, puree of boudin noir, beetroot meringue, glazed beets, kohlrabi remoulade
 
Duo of Scottish mackerel – tartare, cured and smoked Pickled apple, apple puree, apple blossom (G)
 
Roasted Jerusalem artichoke soup, baked and filled skin (V) (G)
 
Pan-seared west coast scallop, slow cooked pork belly, bacon jam, cauliflower, bacon foam (G) 
Supplement: £3.00
 
Charred king oyster mushroom, Arran blue cheese, truffle honey roasted plum with balsamic (V) (G)
 
Hoi sin roast breast of wild duck, confit leg tortellini, lotus root, pickled daikon, pumpkin (*G)
 

To follow

Ballotine of rabbit stuffed with leg, kidney and prune, pancetta, turned carrots, fricassee of broad beans, concasse, Agen prune (G)
 
Fillet of 30-day aged Tweed Valley beef, oxtail and bone marrow stew,
burned baby onion, onion mayo, crispy leek, fondant potato,wilted baby spinach (*G)
Supplement: £10
 
Lightly smoked loin of Borders venison, pickled bramble, caramelised celeriac, Israel cous cous, buttered cabbage, candy figs & braised haunch (G)
 
Fillet of Gigha halibut, Alsace bacon, girolles, bacon dashi, pearl onions (G)
 
Risotto of woodland mushrooms, pickled Scottish girolles, blue cheese beignets (V) (*G)
Add freshly shaved winter truffle £4.00
 
Pumpkin and Comte Tarte Tatin, nutmeg spiced pumpkin puree, wilted rocket, honey roasted vegetables (V)
 
Bouillabaisse of monkfish, mussels and spoots, puffed rice and cavolo Nero
 
3-courses, including dessert and tea/coffee with petit fours £45
(V) = Suitable for vegetarians (G) = Gluten free (*G) = Gluten free on request
 

To conclude

Coffee and doughnuts – coffee trifle, cinnamon doughnut, coffee gel,
chocolate mousse, coffee beans (V)
 
Tarte aux pommes Bramleys topped with curd, toffee ice-cream, crab apple jelly (V) (*G)
 
Frozen bramble parfait, bramble jam pain perdu, honeycomb, natural yoghurt, bramble leather (V) (*G)
 
Selkirk bannock souffle, marmalade ice-cream, salted butterscotch (V)
 
Selection of fine cheeses, artisan crackers, frozen grapes and pear jelly (V) (*G)